Radish Soup... Recipe
I came home late to find the mister out on the deck in his chaise lounge, singing along to blaring country music. He knows better, he's been warned, in fact he's been told many times he cannot sing at the top of his lungs outside. We live in a neighborhood with houses all around...who wants to listed to that?!? But while the cat's away the mouse will play/sing...I immediately pulled the plug, and the mister sheepishly looked up at me and said he didn't realize it was so loud. I was just thankful no one had called the cops. The next day I was talking with my neighbor and she said her son Joe wanted to open his window last night because his room was hot. She told him to open it but Joe said, "I can't, our neighbor is getting his jam on!!" I could not have apologized more!!! I called the mister, relayed this latest development and he said, "Didn't he like my song choice?" He is incorrigible! June is typically rainy and cold in the Northwest - we've had some beautiful sunny days but now we're back in the soup, so to speak. Radish soup is rich, velvety and can be ready in under 30 minutes. It's not spicy and has only a tiny hint of the radish's peppery flavor. And here's the best part, it's creaminess does not come from cream - oh sure, you can add some if you want but you really don't need it!
Shallots, leeks, onions really make up the basis of this soup. Once they are sauteed into submission the radishes are added and the soup is boiled until they are soft. Radishes add such a fresh mild flavor when cooked that I plan to use them from now on with any soup that begins with sauteed onions.
You will need a blender or an immersion blender to finish up the soup. Isn't it such a pretty pink color? I think this would be perfect to serve at a ladies lunch or a bridal shower or on Valentine's Day! Really anytime you want something special and different and since radishes are available year round, you can have it when you want!
Radish Soup - Adapted from Bruce Naftaly via Pacific NW Magazine, The Seattle Times
1 yellow onion, peeled and cut into 1/2-inch pieces
1 leek, white only, washed and cut into 1/2-inch pieces
2 shallots, peeled and quartered
4 tablespoons butter
3/4 pound red radishes, washed, trimmed and halved
2 cups chicken stock
salt
sour cream, for garnish,
In a heavy non-aluminum saucepan, slowly cook the onion, leek and shallots in butter over low heat until they are translucent and "relaxed," about 8 to 10 minutes. Add the radishes and the chicken stock. Cover and bring to a boil, then reduce heat and simmer, covered, until the radishes are soft, 10 to 12 minutes. (They should be fork tender). Puree with an immersion blender or in batches until smooth. Return to saucepan, and salt to taste. Serve garnished with a spoonful of sour cream, if desired. Serves 4 to 6.